Scheherazade and Tea Time Treats:
Cardamom Rose Cake with Orange Drizzle Recipe
There is something of Scheherazade and her tales from a Thousand and One Arabian Nights in my latest cake recipe, Cardamom Rose Cake with Orange Drizzle Recipe. Cardamom is a spice with an aroma that immediately transports me to the Middle East, probably on a magic carpet, mainly due to my love of cardamom coffee; whilst rose petal jam reminds me of my time in the Levant……..as well as my mum’s garden. In fact both cardamom and rose petal jam are held fast in my culinary memory for two regions in the world – Scandinavia can also be conjured up when I taste a slice of cardamom cake, whilst an English rose garden on a hot summer day (do we have hot days in England any more?) comes to mind when I eat or cook with roses. My mum makes the most amazing and highly fragrant rose petal jam, as well as a syrup and liqueur, and her old-fashioned shrub roses are exquisitely beautiful.
And yet, this cake recipe for all its exotic links to the Levant and beyond, is also very English; it’s a cake based on a good old-fashioned Victoria sponge – light and fluffy with a drizzle topping, and the warmth of a mellow spice added. My grandmother made the most divine fresh orange cakes, as well as lemon cakes, and this recipe is from the same stable, but with a few embellishments added! I am sure that Scheherazade would be happy with a slice of this, whilst weaving her magical tales; just as much as my family and friends would be happy to sit down at the Tea Time table and be served this cake with a good pot of tea or a cup of coffee. I have also suggested that this cake might make a dramatic and welcome entrance at the end of a formal dinner to accompany the Sauternes or other dessert wine. And, I suspect that a glass of fortified wine, such as Madeira or Sherry, would also make desirable drinking companions to this fruity and floral cake.
Although my recipe calls for butter, I made this particular cake with good old Stork margarine, which I happen to have a soft spot for when baking cakes. But, the star of the show was without doubt my BEAUTIFUL limited edition George Wilkinson cake tin, as seen in the photo above. This cake tin is not also EXTREMELY good-looking in a retro, vintage and floral blue way, but it’s also VERY non-stick, as it is made with superior non-stick coating GlideX on the interior; and I can assure you that having used several George Wilkinson products already that have this magic coating, cakes, pies, tarts and biscuits DO indeed glide off with NO sticking! I am VERY pleased to be able to offer a FULL set of this beautiful vintage bakeware in a giveaway I am currently hosting here: Giveaway: Win a Set of Limited Edition George Wilkinson British Bakeware worth over £50.
But back to my cake; as one of the main ingredients are oranges I am entering this cake into my Tea Time Treats challenge, where the theme for January is Citrus Fruits. Kate and I host this challenge on alternate months, and I am in the chair this month. There are already thirty-one DELICIOUS entries in this month’s challenge, and if you have baked (or cooked) with any citrus fruits, or are planning to, then please do enter!
As well as my own Tea Time Treats challenge, this cake also qualifies as a One Ingredient entry, as Laura and Nazima have picked Oranges as their January ingredient, where Laura is in the chair this month.
I haven’t finished yet! As this is a Drizzle cake, I am sure that Ros and Caroline will accept this as an entry for their Alphabakes challenge, where the letter this month is “D”! This month Caroline is the hostess with the mostess!
I hope that you have been inspired enough to maybe try this cake, if like me you are dieting, make it and freeze half, or invite the local cricket team over to help you out with it! I am not stopping making cakes just because I am cutting back, I am just making two a month instead of one every week, as you still need a treat now and then. I will leave you with the recipe, have a lovely day and see you later, Karen